RubyToogood
RubyTwobikes
Go on then, Janemonster/ Cliff, how did it turn out? I've been dying to know!
Urban75 ...The Cookbook..
- Thread starter Chuff
- Start date
Mysterymonster
Jane's mystery
Went down a treat. 
And so easy too. Our kind of cooking.
Cheers for that.
[ 06 October 2001: Message edited by: janemonster ]
And so easy too. Our kind of cooking.
Cheers for that.
[ 06 October 2001: Message edited by: janemonster ]
moose
like some cat from Japan
I'm too bone idle to type out a recipe, but there is usually one of these excellent dishes to be had at Moose Mansions.
Starter:fried halloumi
Cut halloumi cheese widthways into 1/2in slices.
Heat a fry pan,no oil.
Slice big fat tomatoes ,layer on a plate,cover with some fresh basil leaves
Toast halloumi slices in fry pan,until golden brown.
Place halloumi on tomatoes,drizzle with olive oil.
Cover with more fresh basil.Pop on some black olives if you fancy.
Don't add any salt at any stage!
Cut halloumi cheese widthways into 1/2in slices.
Heat a fry pan,no oil.
Slice big fat tomatoes ,layer on a plate,cover with some fresh basil leaves
Toast halloumi slices in fry pan,until golden brown.
Place halloumi on tomatoes,drizzle with olive oil.
Cover with more fresh basil.Pop on some black olives if you fancy.
Don't add any salt at any stage!
RubyToogood
RubyTwobikes
By the way, Moose, I tried the baked bean recipe you posted a few months back- yum! <parp>
A little Texas receipe of ours...
Fajitas:
You will need:
about 1/2-1 kg flank steak (vegans can subsitute artifically flavored tofu.) cut into small strips
1/2 cup (118 ml) water
Fajita seasoning of your choice (if unavailable, mix 1/4 cup (59 ml) of season salt with 1 finely minced jalapeño pepper, add lemon juice to taste.)
1-2 packages of tortillas
1/2 head lettuce, shreaded (optional)
2-3 tomatoes, diced fine (optional)
Shreaded cheese to taste (optional, vegans can substitue cheese flavo(u)red soy.)
1-2 diced bell pepper(s) (size and colo(u)r of your choice, diced or cut into strips, optional)
1-2 onion(s) diced finely or cut into rings (optional, size of your choice)
Brown flank steak/tofu in a skillet, then add fajita seasoning, pepper, onion and water. Stir constantly until all water has evaporated. Meanwhile, heat tortillas according to directions (if no tortilla warmer is available, use two plates, with the top one turned upside-down.) Once done, it's assembly time.
Serve fajita steak/tofu hot, preferably in the same skillet you cooked it in. Serve tortillas in warmer (or plates.) Allow guests to assemble their own fajitas to their tastes. There are an infinite number of variations on this receipe, so if you find one that suits you better, use it.
Fajitas:
You will need:
about 1/2-1 kg flank steak (vegans can subsitute artifically flavored tofu.) cut into small strips
1/2 cup (118 ml) water
Fajita seasoning of your choice (if unavailable, mix 1/4 cup (59 ml) of season salt with 1 finely minced jalapeño pepper, add lemon juice to taste.)
1-2 packages of tortillas
1/2 head lettuce, shreaded (optional)
2-3 tomatoes, diced fine (optional)
Shreaded cheese to taste (optional, vegans can substitue cheese flavo(u)red soy.)
1-2 diced bell pepper(s) (size and colo(u)r of your choice, diced or cut into strips, optional)
1-2 onion(s) diced finely or cut into rings (optional, size of your choice)
Brown flank steak/tofu in a skillet, then add fajita seasoning, pepper, onion and water. Stir constantly until all water has evaporated. Meanwhile, heat tortillas according to directions (if no tortilla warmer is available, use two plates, with the top one turned upside-down.) Once done, it's assembly time.
Serve fajita steak/tofu hot, preferably in the same skillet you cooked it in. Serve tortillas in warmer (or plates.) Allow guests to assemble their own fajitas to their tastes. There are an infinite number of variations on this receipe, so if you find one that suits you better, use it.
Greek Stuffed Vegetables
you need:
1 aubergine
1 large green pepper
2 large tomatoes
onion, chopped
2 garlic cloves, chopped
3 tbsp olive oil
7 oz brown rice
1 pint stock
3 oz pine nuts
2 oz currants
herbs and seasoning
Greek yoghourt
Cut the aubergine in half, scoop out the flesh and chop finely. Slash and salt the inside of the aubergine and leave to drain upside down for 20 mins.
Halve the pepper and remove the seeds. Chop the tops off the tomatoes and scoop out the inside, saving it to add to the mixture later.
Fry the onion, garlic and aubergine flesh in the olive oil for 10 mins. Stir in the rice and cook for 2 mins. Add the tomato flesh, stock, pine nuts, currants and seasoning. Bring to the boil and simmer for 15 mins. Stir in herbs.
Blanch the auberine and pepper in boiling water for 3 mins and then drain. Spoon in the rice filling into the aubergine, tomato and peppers, then place them on an ovenproof dish. Drizzle over some more olive oil and bake the vegetables for 25-30 mins at Gas Mark 5 (190 C/375 F). Serve topped with Greek yoghourt with garlic bread and salad.
Top grub.
you need:
1 aubergine
1 large green pepper
2 large tomatoes
onion, chopped
2 garlic cloves, chopped
3 tbsp olive oil
7 oz brown rice
1 pint stock
3 oz pine nuts
2 oz currants
herbs and seasoning
Greek yoghourt
Cut the aubergine in half, scoop out the flesh and chop finely. Slash and salt the inside of the aubergine and leave to drain upside down for 20 mins.
Halve the pepper and remove the seeds. Chop the tops off the tomatoes and scoop out the inside, saving it to add to the mixture later.
Fry the onion, garlic and aubergine flesh in the olive oil for 10 mins. Stir in the rice and cook for 2 mins. Add the tomato flesh, stock, pine nuts, currants and seasoning. Bring to the boil and simmer for 15 mins. Stir in herbs.
Blanch the auberine and pepper in boiling water for 3 mins and then drain. Spoon in the rice filling into the aubergine, tomato and peppers, then place them on an ovenproof dish. Drizzle over some more olive oil and bake the vegetables for 25-30 mins at Gas Mark 5 (190 C/375 F). Serve topped with Greek yoghourt with garlic bread and salad.
Top grub.
W
wastedbloke
Guest
A good quick and easy main course:
You need:
Puff pastry - ready made of course (ready rolled is even better but a bit pricey)
A few decent sized cuts of skinned and boned salmon
Some leeks
Some soft cheese of the "Philadelphia" ilk.
Then:
Preheat your over to about 190 (gas 5/6). Very lightly boil the leeks (sliced) and then mix them up with the cheese and some seasoning (I'll leave that bit to personal choice). Slap the salmon onto the rolled out pastry. Dump the leek/cheese mix on top. Fold the pastry round it using a bit of water to seal it and stick it in the over until golden brown.
Well tasty with some baby new potatoes and maybe a bit of broccoli or something.
You need:
Puff pastry - ready made of course (ready rolled is even better but a bit pricey)
A few decent sized cuts of skinned and boned salmon
Some leeks
Some soft cheese of the "Philadelphia" ilk.
Then:
Preheat your over to about 190 (gas 5/6). Very lightly boil the leeks (sliced) and then mix them up with the cheese and some seasoning (I'll leave that bit to personal choice). Slap the salmon onto the rolled out pastry. Dump the leek/cheese mix on top. Fold the pastry round it using a bit of water to seal it and stick it in the over until golden brown.
Well tasty with some baby new potatoes and maybe a bit of broccoli or something.
moose
like some cat from Japan
Had this fantastic thing in a restaurant last night and got the recipe! Thinly slice 1 small aubergine and 2 large potatoes. Layer them in a baking dish with chopped tinned tomatoes, grated mozzarella and the odd spoonful of pesto, sprinkle with parmesan and bake at 200/mark 6 for about 45 minutes until it's brown and bubbling - sex in a dish! 
this is great nosh for winter, or if you're ill,- also great for sneaking veggies into kids:
Mash: boil loads of root veg: swede, parsnips, carrots, turnips, loads of brussel sprouts, etc etc but no actual potatoes, unless you want to bung one in just for show, and mash it all up with loads and loads of butter and pepper;
serve it with easy stew, which is basically all the leftover veg from the mash, boiled for a bit with veggie stock, onions and garlic [if you eat meat then insert cheap scrag end of lamb here]then add 'other veg' cauliflower broccoli courgettes leeks etc etc, boil some more, and near the end, add a can of baked beans and a few crunchy things like celery or peppers, if you don't fancy the idea of just a huge bowl of shlop.
the ultimate comfort food.
WARNING: do not serve this up to important dinner guests- it does NOT look posh.
Mash: boil loads of root veg: swede, parsnips, carrots, turnips, loads of brussel sprouts, etc etc but no actual potatoes, unless you want to bung one in just for show, and mash it all up with loads and loads of butter and pepper;
serve it with easy stew, which is basically all the leftover veg from the mash, boiled for a bit with veggie stock, onions and garlic [if you eat meat then insert cheap scrag end of lamb here]then add 'other veg' cauliflower broccoli courgettes leeks etc etc, boil some more, and near the end, add a can of baked beans and a few crunchy things like celery or peppers, if you don't fancy the idea of just a huge bowl of shlop.
the ultimate comfort food.
WARNING: do not serve this up to important dinner guests- it does NOT look posh.
camouflage
gaslit at scale.
Fried eggs on fried mushrooms sprinkled with parsley and served with toasted bread.
Lazarus Post FTW.
Lazarus Post FTW.
danny la rouge
Ninja swords for all disabled people
Excellent bumpage.
newme
Giant in Pastyland now
A ten year bump, thats gotta be some kind of record lol.
danny la rouge
Ninja swords for all disabled people
Md. Nahid Hasan was looking for information on cauliflowers. This looks like just the ticket.
editor
hiraethified
And now let me boot it into the appropriate forum (which possibly didn't exist then).
Ya mam's fish pie.
Good lord, look at all these who had the internet in 2001.
RubyToogood
RubyTwobikes
I have no idea what I was on about with the tablespoons there. Haven't made that fish pie in about ten years.
Tonight, Ainsley - I've brought a pot noodle and a kettle.
